All Recipes | Food to Thrive

Ingredients

• 8 oz extra firm tofu
• 1 15 oz. can chickpeas, rinsed and drained
• 2 tablespoons fresh lemon juice
• 2 teaspoons sugar
• 3 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 4 half corn, half wheat tortillas (trust me, they’re SO good. If you can’t find them, you may use any tortilla you prefer)
• 3 fresh apricots, cut into small chunks
• 1 avocado, cut into small chunks
• 1 scallion, thinly sliced
• 1 lime, to juice
• 1 tablespoon fresh cilantro, roughly chopped
• Salt and pepper, to taste
• 1 cup cooked barley, cooled to room temperature
• 3/4 of a pint of fresh blueberries
• 6 fresh mint leaves, thinly sliced
• 3 tablespoons slivered almonds, toasted
• Olive oil
• 1/2 butternut squash, peeled, seeded,, and cut into medium chunks
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ancho chili powder
• 1/4 teaspoon salt